Leaderboard

The great thing about the 23" KK is that the surface area is so large. I lit the fire at the front of the grill and put the pork on the grill in the back. No need for a deflector. I pulled them off at 110 degrees and ramped up the coals to where they were flaming. Took about five minutes. Back on the grill over direct flame.

I'd be all over this if it weren't for the fact that I already own 2 different fryers. My Delonghi roto-fryer for big stuff and a Fry Daddy for the smaller ones. If you didn't notice in the Amazon listing, there's a newer model, that significantly cheaper - http://www.amazon.com/T-fal-FR7008002-2-65-Pound-3-3-Liter-Stainless/dp/B000AOMA68/ref=dp_ob_title_kitchen

Wilburpan: Check out this fryer. It has its limitations being an inexpensive home model but the oil management system is fantastic!! It stores the oil in a container under the unit. When you want to use it, you pull out the container, remove the cap and pour the oil in the top part of the fryer. When done and the oil has cooled, you turn a lever and the oil strains and drains back into the container underneath ready to be used for the next time. It works great!! http://www.amazon.com/Emeril-FR7015001-Advanced-Control-Filter/dp/B008JCIWJM/ref=sr_1_1?ie=UTF8&qid=1410439359&sr=8-1&keywords=emeril+fryer

Yes, they were double fried in my deep fryer. Cut the potatoes, soak them in salt water for an hour to remove some starch. Dry them off. First cook is for 7 minutes @ 320F. (Time will vary a little depending on how big you cut your fries). Drain on paper towels and let cool. Second cook is 3 minutes @ 370F, until crispy brown. I've read the Clay's recipe. It does sound good. But for my first one, I went KISS, so I could compare it to brisket. Future ones, I'll start to branch out and do Clay's, Baltimore style pit beef, etc.